JP5044600B2 - Soy sauce blended food - Google Patents

Description

The present invention relates to a soy sauce-containing food having a rich taste and aroma peculiar to soybean soy sauce even though soybean soy sauce is replaced with at least one selected from awa soy sauce, Japanese soy sauce and millet soy sauce.

In recent years, there has been an increase in the number of food allergic patients who cause allergic symptoms due to specific foods, from infants to adults, and sometimes suffers from severe symptoms such as eczema, diarrhea and sometimes death. Patients with food allergies are forced to eat meals that either exclude foods that cause allergies or replace them with foods that do not cause allergies, and it is difficult to enjoy the original seasoning of the meal no matter how the recipe is devised. In particular, soy allergy patients are a serious problem because they must avoid ingesting seasonings that are essential for seasoning Japanese dishes such as soy sauce and miso.

As a method for producing a soybean substitute food, for example, Japanese Patent No. 2999441 (Patent Document 1) uses fresh fish as a main raw material and is treated with a self-digesting enzyme contained in fish meat itself, or a self-digesting enzyme and a protein. Describes a method for producing fish soy sauce based on low molecular weight peptides, from which high-molecular proteins, lipids, etc. that may become allergens are removed after liquefaction of fish meat quality by treatment with a degrading enzyme . Japanese Patent Application Laid-Open No. 8-196232 (Patent Document 2) discloses that agranous grains such as amaranth, awawa, hinoki and acne are steamed, inoculated with seed pods and made into koji, then charged into salt water and aged. A soy sauce moromi-like product is obtained, and the clear liquid obtained by filtration of this liquid is used as a seasoning additive to noodles made of millet, or a sweet tea extract with a chilled tea extract or oligo A food material that can be made into noodle soup by adding sugar, or a method for producing these processed foods is described. However, these soy sauces or soy sauce blended foods have enhanced the umami taste by the action of enzymes and fermentation, but do not have the rich taste and aroma peculiar to soybean soy sauce and do not fully satisfy consumer demands. There wasn't.

Japanese Patent No. 2999441 JP-A-8-196232

Therefore, the present invention provides a soy sauce-containing food having a rich taste and aroma peculiar to soybean soy sauce even though it does not contain soy sauce.

As a result of intensive studies to achieve the above object, the present inventor has blended at least one kind selected from awa soy sauce, soy sauce and millet soy sauce at a specific ratio, and has been subjected to a retort treatment. Unexpectedly found that it has a rich taste and aroma peculiar to soybean soy sauce, and completed the present invention.

That is, the present invention
(1) At least one kind selected from awa soy sauce, Japanese soy sauce and millet soy sauce and tensai sugar are mixed, and 0.05-20 parts of candy sugar are added to a total of 1 part of soy sauce, Japanese soy sauce and Japanese millet soy sauce. A soy sauce blended food that is subjected to retort processing.

ADVANTAGE OF THE INVENTION According to this invention, although the soybean soy sauce is not mix | blended, the soy sauce combination foodstuffs which have the rich taste and aroma peculiar to soybean soy sauce can be provided. This makes it possible to easily and stably produce a soy sauce-containing food that can be safely eaten by soy allergy patients, and further expansion of the food market can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The soy sauce blended food of the present invention comprises at least one kind selected from awa soy sauce, Japanese soy sauce and millet soy sauce, and sesame sugar. Add 20 parts and apply retort treatment.

Awa soy sauce, hie soy sauce and millet soy sauce used in the soy sauce blended food of the present invention are fermented by replacing soybeans and wheat with at least one selected from soy sauce, millet and acne according to a general method for producing soy sauce. It is. For example, in the case of awa soy sauce, the awaji is first steamed and cooled, and then koji molds (Aspergillus Oryzae etc.) are added and fermented to prepare koji. Next, the mash obtained by mixing the koji and the salt solution is transferred to a koji or the like, fermented and matured, and then the squeezed solution of the mash mash is heated and filtered. The soy sauce and millet soy sauce are prepared in the same manner as the awa soy sauce.

The soy sauce blended food of the present invention may be at least one selected from awa soy sauce, hie soy sauce and millet soy sauce, and particularly when awa soy sauce is used, it has a flavor closest to the richness and aroma peculiar to soybean soy sauce. This is preferable.

The total blending amount of Awa soy sauce, Japanese soy sauce and millet soy sauce used in the soy sauce blended food of the present invention is not particularly limited with respect to the whole soy sauce blended food, but is preferably 0.05 to 30%, more preferably 0.1 to 15%. preferable. When the total amount of awa soy sauce, hie soy sauce and millet soy sauce is less than the above range, there may be no rich taste and aroma peculiar to soybean soy sauce. When the amount is more than the above range, even if the amount is increased, the effect of the present invention is hardly increased and it may not be economical.

The sugar cane used in the soy sauce-containing food of the present invention is sugar refined from sugar beet (sugar radish), and commercially available sugar cane may be used. In general, a sugar solution is first extracted from a cut root portion using hot water or the like, and then impurities are removed using a lime cleaning method, a carbonic acid saturation method, or the like. Next, after softening with sulfurous acid gas, ion exchange resin or the like, it is concentrated and precipitated to produce crystals.

The amount of sugar beet used in the soy sauce blended food of the present invention is preferably 0.05 to 20 parts and preferably 0.2 to 5 parts with respect to a total of 1 part of awa soy sauce, Japanese soy sauce and millet soy sauce. When the total amount of awa soy sauce, hie soy sauce and millet soy sauce is less or more than the above range, it is difficult to obtain the rich taste and aroma peculiar to soybean soy sauce.

The soy sauce-containing food of the present invention is unique to soybean soy sauce only when it is subjected to a so-called retort treatment in which the product temperature at the center of the food is 120 ° C., heated for 4 minutes or more or under conditions that have the same or higher efficacy. It has a rich taste and aroma. In addition, as an upper limit temperature of a retort process, 200 degrees C or less is preferable.

The soy sauce blended food of the present invention can be appropriately selected and blended in addition to the above-mentioned awa soy sauce, Japanese soy sauce, millet soy sauce, and sugar beet sugar as long as the effects of the present invention are not impaired. Specifically, for example, livestock such as chicken, beef, pork, and lamb, sanma, buri, mackerel, horse mackerel, taira, kairai, hirame, bonito, salmon, karajiki, eel, eel, clam, shijimi, oyster , Shrimp, squid, octopus and other seafood, onions, carrots, potatoes, daikon, green onions, bamboo shoots, burdock, turnips, spinach, sweet potatoes, sweet potatoes, cabbage, broccoli and other vegetables, beans, peas, etc. , Mushrooms such as shiitake mushrooms, maitake mushrooms, sugar, soy sauce, sake, mirin, salt, vinegar, miso, potato starch, soy sauce, gochujang, bouillon, sodium glutamate, amino acids, nucleic acids, etc., garlic, ginger, pepper, sesame Spices such as xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, sari Thick seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, glutinous rice starch, wet heat-treated starch, processed starch, thickener, citric acid, acetic acid, lactic acid, tartaric acid, succinic acid, apple An organic acid such as an acid or a salt thereof, an ascorbic acid, an antioxidant such as vitamin E, a coloring agent, a fragrance, or the like can be blended.

Hereinafter, the soy sauce-containing food of the present invention will be described in detail based on examples and test examples. Note that the present invention is not limited to this.

[Example 1]
After adding potato (6 pieces) 250g, onion (2cm wide comb) 250g, pork (finely sliced) 150g, carrot (half moon slice) 100g, soy sauce 60g, mirin 20g, sugar beet sugar 36g, and fresh water 134g Heat at 90 ° C. for 10 minutes with stirring. Next, after filling 180 g capacity retort pouch 180 g at a time, the opening was hermetically sealed. After sealing, retort processing (120 ° C., 30 minutes) was performed to obtain a soy sauce-containing food (meat potato) of the present invention.

[Example 2]
A soy sauce-containing food (meat potato) according to the present invention was obtained in the same manner as in Example 1 except that Awa soy sauce was replaced with Hie soy sauce.

Example 3
A soy sauce-containing food (meat potato) according to the present invention was obtained in the same manner as in Example 1 except that Awa soy sauce was replaced with acne soy sauce.

[Comparative Example 1]
A soy sauce-containing food (meat potato) was obtained in the same manner as in Example 1 except that awa soy sauce was replaced with rice soy sauce.

[Comparative Example 2]
A soy sauce-containing food (meat potato) was obtained in the same manner as in Example 1 except that fish soy was replaced with soy sauce.

[Comparative Example 3]
A soy sauce-containing food (meat potato) was obtained in the same manner as in Example 1 except that sugar beet sugar was replaced with sugar cane sugar.

[Comparative Example 4]
A soy sauce-containing food (meat potato) was obtained in the same manner as in Example 1 except that sugar beet sugar was replaced with maple sugar.

[Test Example 1]
The soy sauce of Examples 1 to 3 and Comparative Examples 1 to 4 was compared with the soy sauce-containing food (meat potato) prepared according to Example 1 except that the soy sauce was replaced with soybean soy and the sugar sugar was replaced with granulated sugar. Sensory evaluation was performed to determine whether the flavor of the blended food (meat potato) has a rich taste and aroma peculiar to soybean soy sauce. The results are shown in Table 1.

<Evaluation criteria>
A: has a rich taste and aroma peculiar to soybean soy sauce B: has a slightly rich taste and aroma peculiar to soybean soy sauce C: has a flavor different from soybean soy sauce and impairs quality

As a result of Table 1, at least one kind selected from awa soy sauce, soy sauce and millet soy sauce and tensai sugar are blended, and 0.05 to 20 parts sesame sugar are blended with a total of one part of soy sauce, soy sauce and millet soy sauce. When the retort treatment was performed, the soy sauce had a rich taste and aroma despite being not using soy sauce (Examples 1 to 3). In particular, when Awa soy sauce was blended, the richness and aroma peculiar to soybean soy sauce could be more closely approximated (Example 1). On the other hand, when using a soy sauce other than awa soy sauce, Japanese soy sauce and millet soy sauce, and when using a sugar other than sugar beet sugar, the rich taste and aroma peculiar to soybean soy sauce were not obtained (Comparative Examples 1 to 4). .

[Test Example 2]
In order to investigate the effect of the amount of sugar beet sugar on the present invention with respect to a total of 1 part of awa soy sauce, Japanese soy sauce and millet soy sauce, soy sauce is mixed according to Example 1 except that the amount of awa soy sauce and sugar beet sugar is changed. Made food (meat potatoes). The obtained soy sauce-containing food (meat potato) was subjected to sensory evaluation in accordance with the evaluation criteria of Test Example 1 above. The results are shown in Table 2.

As a result of Table 2, when the amount of sugar bean is 0.05 to 20 parts with respect to the total of awa soy sauce, Japanese soy sauce and millet soy sauce, the soy soy sauce has a rich taste despite the fact that the soy sauce is not used. It was fragrant and preferred (No. 2-5). In particular, in the case of 0.2 to 5 parts, the richness and aroma peculiar to soybean soy sauce can be brought closer to each other, which was very preferable (Nos. 3 and 4). On the other hand, when it was less than 0.05 parts or more than 20 parts, it did not have the rich taste and aroma peculiar to soybean soy sauce (No. 1, 6).

[Comparative Example 5]
A soy sauce-containing food (meat potato) was prepared according to Example 1 except that the retort treatment (120 ° C., 30 minutes) was not performed. The obtained soy sauce blended food (meat potato) did not have the rich taste and aroma peculiar to soybean soy sauce.

Example 4
200g retort pouch, rice 60g, clam 10g, carrot 6g, shiitake 6g, bamboo shoot 6g, burdock 6g, soy sauce 10g, sake 4g, sugar sugar 1g, 91g Shimizu After filling, the opening was hermetically sealed. After sealing, retort treatment (120 ° C., 20 minutes) was performed to prepare the soy sauce-containing food of the present invention (gomoku rice). The obtained soy sauce blended food (gomoku rice) had a rich taste and aroma peculiar to soybean soy sauce even though soybean soy sauce was not used.

Claims (1)

Combine at least one kind selected from awa soy sauce, hie soy sauce and millet soy sauce, and add 0.05 to 20 parts sesame sugar to 1 part total of awa soy sauce, hie soy sauce and millet soy sauce for retort processing A soy sauce-containing food characterized by being applied.